Marshmallow Leaves, sourced from the Althaea officinalis plant, are a prized botanical known for their soft texture, gentle aroma, and subtle, slightly sweet flavor. Native to Europe, Western Asia, and North Africa, these velvety leaves have long held a place in traditional herbal practices and culinary uses, particularly for their calming and soothing qualities.

Culinary Appeal of Marshmallow Leaves
With their mild, slightly herbaceous flavor, Marshmallow Leaves make a gentle and comforting addition to herbal teas, soups, and wellness broths. When infused, the leaves produce a light, mucilaginous texture, adding body to beverages while offering a smooth, soothing mouthfeel. They are often blended with other botanicals to enhance both taste and functionality.

Why Choose Marshmallow Leaves?
Flavor Profile: Mild, slightly sweet, with a smooth, soothing finish.
Uses in Cooking: Excellent for teas, infusions, soups, and wellness broths.
Traditional Use: Historically valued for their gentle and calming qualities in folk herbalism.

Botanical Name: Althaea officinalis
Common Names: Marshmallow Leaf, Althaea Leaf, White Mallow Leaf
Global Names:
Arabic: أوراق الخطمى (Awrāq al-khatmā)
Persian: برگ ختمی (Barg-e Khatmi)
Hindi: गुलखैरा के पत्ते (Gulkhaira ke Patte)
French: Feuilles de Guimauve
German: Eibischblätter
Spanish: Hojas de Malvavisco
Turkish: Hatmi Yaprağı
Chinese: 蜀葵叶 (Shǔ kuí yè)